مطلوب طاهى عام لفندق خبرة واليكم التفاصيل
Is responsible for the overall performance of the kitchen and cooking quality and functioning of the chefs in the kitchen team, also responsible for the cooking process and the process of preparing food, dishes, or meals kitchen. he works alone or with the help of a team of chefs under his command, must have the experience, sophisticated and techniques skills in the world of culinary arts and management of the kitchen, and the balance between the processes of consumption of cooking materials for cooking and Processed meals.
As he should be have Permanent know Innovations and developments in the world of cooking and knowledge of the most important global traditional kitchens to accomplish dishes with upscale tastes and healthy appetite
Responsibility
1 – is responsible for all production departments in the kitchen in terms of training and supervision of chefs
2 – product quality and compliance with the specifications agreed upon and established.
3 – Explains and enhances public safety laws
4 – Procedures Good Manufacturing Practices (GMP) and the laws of the HACCP System 5 – the training of team on the correct professional practices
6 – Make sure he knows every employee in his department and under the administration of his duties and functions.
7- Is responsible for the monitoring and control of all operations related to the production of hot
8 – Distributes the work to the chefs and assistants tasks and supervises the implementation and completion according to the specifications and the time required
9 – Overlooking the whole production steps: the receipt of cooking materials, prepared by what is happening, cooked, arrange them in the dish before it is presented to customers
10 – Reviewing the cost of labor and production and working to maintain them within the conventional proportions and agreed
11 – Follows the validity of the work equipment, production machines, pots and request maintenance if required
Check the cooking materials upon receipt to ensure quality and safety.
12 – Following the cleanliness of all equipment, production machines, pots and work tables _ and are cleaned duly on a daily basis
13. Inspect availability of cooking materials for the production of on a daily basis and prepare a list of materials to be discharged from the warehouse
14 – Regulates the list of purchases of cooking materials and prepare list of minimum availability of cooking materials according to production requirements
15. Develops products by applying new recipes suggested by him or by
Administration.
16. Evaluates employees on a regular basis and take necessary procedures to develop their performance
17 – Evaluates new chefs practically prior to their appointment
18 – Involved the company’s management in matters of planning for production quantities,
19. Development of new products and discuss the obstacles to work, if any, to find solutions
21- Perform role and task the chef in charge in his absence
20 – Perform any other duties assigned to him by the administration
.
Experience
Candidate must have 15 years experience in the food , hospitality or hotels or any other activity realted.
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